|Submission Date||July 22, 2014|
|0.96 / 4.00||
Senior Director of Campus Dining
Vassar’s efforts to increase the percentage of seasonal, locally grown and produced foods used in the dining halls began in 2002. Today, 24% of Vassar’s purchases are local and community-based, and/or third party-verified sustainable, including fruits and vegetables from local growers, hormone-free dairy products from local dairies, cage-free eggs, and sustainable seafood.
There is a monthly Local Foods Night in the All Campus Dining Center, celebrating the bounty of the Hudson Valley.
Vassar also hosts its very own weekly indoor farmers’ market from November to May, featuring twelve local vendors selling bread, produce, apples, pastries, meat, cheese, eggs, jam, pasta and pickled goods.
Campus Dining has removed all trays from the All College Dining Center. Research has shown that trayless dining saves thousands of gallons of water, saves energy, and lessens food waste.
Manually track purchases using Excel spreadsheets and conduct research to confirm supplier claims of local and community-based production and/or third party verification.
|Dining operations and catering services operated by the institution||No||No|
|Dining operations and catering services operated by a contractor||Yes||Yes|
|Yes or No|
|Fair Trade Campus, College or University status||No|
|Certification under the Green Seal Standard for Restaurants and Food Services (GS-46)||No|
|Marine Stewardship Council (MSC) certification||No|
|Signatory of the Real Food Campus Commitment (U.S.)||No|
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